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Jane Houston

Beef Meatloaf

1 from 1 vote
DF | RSF
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Servings: 10 serves
Course: 2 meals a day, 3 meals a day, Family Meals, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg beef mince
  • 2 slices sourdough bread soaked in water for 10 minutes 
  • 2 eggs
  • 1 carrot or zucchini
  • 1 small brown onion
  • 3 cloves garlic
  • 3 tsp sweet paprika
  • 2 TBSP freshly chopped parsley
  • 1.5 tsp salt
  • 4 hard boiled eggs for the centre (optional)

Equipment

  • 2 bread/baking tins
  • 1 Small Pot
  • 1 Large bowl
  • 1 Grater

Method
 

  1. Preheat the oven to 170 degrees and take out two bread/baking tins, lining them with baking paper 
  2. If choosing to place hard boiled eggs into the centre of the meatloaf - boil these now for 8 minutes until hard within 
  3. Soak the two slices of bread in water for 10 minutes to soften - stale bread works best here, it's actually the perfect way to use up old bits of bread! 
  4. Take out a large bowl and place in the beef mince 
  5. Finely dice the onion and garlic and place them into the bowl 
  6. Finely grate the carrot or zucchini, squeezing out any excess liquid into the sink before adding it to the bowl also with the finely chopped parsley, sweet paprika, 2 eggs and salt
  7. Remove the bread from the water and squeeze out the liquid, adding the bread crumbs to the bowl. Mix well with your hands to combine 
  8. Fill the bottom halves of each tin with the mixture, pressing the mixture down firmly. Place the peeled boiled eggs into the centre if using. Cover with the remaining mixture, pressing down gently to form the top of the meatloaf 
  9. Place into the oven to bake for roughly 35 minutes until cooked 

Notes

Makes two tins of meatloaf - creating roughly 10 serves with sides 
 
* Serve with mashed potatoes & a salad of your choice 
 
* You can halve this recipe if you wish to bake only one tin of meatloaf - but I always make a double because you can freeze the meatloaf so easily and it's super easy to double the batch 
 
Able to be frozen: yes